Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter.

Xiang-Li Ding,Ting-Ting Li,Zhen-Yang Quan,Jian-Ya Qian,Zhong-Yang Huo,Meng Zhou,Lan-Jing Wang,Fei Wang

doi:10.3390/foods10112648

Abstract

In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour (PGRF) was made and used to partially replace natural rice flour in the production of GFRB. The pre-gelatinisation parameters were optimised and the effects of PGRF on the quality of the GFRB and its batter were studied. The results showed that optimal PGRF was obtained when 50% total water was mixed with 1.0% rice flour and the mixture heated at 80 °C for 2 min. Supplementation with PGRF significantly improved the properties of GFRB by affecting its baking properties, textural properties, colour, and crumb grain features. Effects of PGRF on GFRB were mainly caused by the more closely packed gel structure of rice starch in the bread batter, the higher onset temperature during gelatinisation and the complex effect of PGRF on water-binding capacity in bread batter during the baking process. As the pre-gelatinisation parameters of flours and their effect on gluten-free baked products varied with grain variety, processing properties should be studied before using them, and emphasis should be placed on new techniques such as flour pre-gelatinisation to obtain gluten-free foods with improved quality.

Highlights

In 2005, Gallagher et al [1] predicted that the global incidence of coeliac disease (CD)would increase by a factor of 10 over the following years
The specific volume is one of the most important indicators of bread quality [27], strongly influencing consumer choice. It was used as an indicator of gluten-free rice bread (GFRB) quality during the optimisation of pre-gelatinisation parameters of rice flour to evaluate the effect of pre-gelatinisation parameters on bread quality
80 ◦ C was chosen as the optimal pre-gelatinisation temperature for rice flour

Summary

Introduction

In 2005, Gallagher et al [1] predicted that the global incidence of coeliac disease (CD)would increase by a factor of 10 over the following years. Extensive research has been performed on GFRB, with most studies focusing on the influence of raw materials on GFRB quality, and approaches to improve the properties of GFRB. The approaches applied to improve the properties of GF bread can be categorised as ingredient addition and technological. Extensive research has been performed on ingredient addition strategies, including the use of various hydrocolloids or thickening agents [10], non-gluten proteins [11], fats and low-molecular-weight carbohydrates [12,13], hydrocolloid-emulsifier-protein systems and enzymes [14], with the aim of improving the textural properties and consumer acceptance. The consumer demand for clean labels has redirected researchers to alternative technological approaches that allow the production of high-quality GF bread without the need for added ingredients

Methods

Results

Conclusion